These light and fluffy Sweet Potato Buns make amazing Sliders and Burger Buns, Bread Rolls for Sandwiches or Dinner Rolls. Packed with mashed Sweet Potatoes, these Brioche-style Buns are the perfect addition to your Holiday table and an original bread recipe!
50gr (3 1/2 tablesp.)Unsalted Buttermelted and at room temperature
500gr (3 1/3 cup)Bread Flour(**)
8gr (1 1/2 teasp.)Table Salt
Egg Wash & Topping (optional)
15ml (1 tablesp.)Full Cream Milk
Seeds or Grains to top the buns (I used Black Sesame Seeds)to taste
Sweet Potato Buns
Cook the Sweet Potato then mash it until very smooth. This can be done in the microwave, oven or by boiling it (refer to FAQ section above). Leave it to cool down until it reaches room temperature.
Place the Milk in a bowl or jug and heat it up slightly in the microwave (see note 1). Whisk in the Brown Sugar until dissolved, then add the Instant Dry Yeast. Set aside for 5 to 10 minutes or until the yeast starts to activate and you can see froth/bubbles on the surface.
Whisk in the melted Butter (at room temperature), the Egg and the Mashed Sweet Potato then place it all in the bowl of your Stand Mixer fitted with the Dough Hook attachment (see note 2).
Add the sifted Bread Flour and Table Salt and start kneading the dough on a medium-low speed. Stop to scrap the edges of the bowl if needed. Knead for about 3 minutes, then increase the speed to a medium-high and keep kneading for another 5 to 7 minutes (see note 3).
Flip the dough on a very lightly floured or greased surface and bring together into a large ball (it will still be slightly sticky, it's normal). Transfer into a clean bowl that has been lightly greased, cover with a tea towel and leave to prove for about 1 to 1,5 hour - or until the dough has doubled in size (see note 4).
Punch the air out of the dough, then transfer over a lightly floured surface. Divide the dough into 12 equel balls (or more or less if you want smaller or larger buns). Use a scale to weight the dough and get the exact same size for each buns.
For each bun, gently flatten the ball of dough with your finger to strech it out, then fold each side towards the middle of the disk to create tension within the dough. Turn the ball over and gently roll it under your palm, applying slight pressure against the surface, to get a perfect round bun.
Place the buns inside a large lined baking tray, leaving enough room between each buns for them to prove and expand again. Leave to prove a second time for 30 to 45 minutes, or until the buns have risen again.
Preheat your oven on 180'C/350'F.
Egg Wash (optional)
Just before baking the buns, prepare the Egg Wash by whisking together the Egg and Milk. Brush the liquid over each buns, then sprinkle your choice of topping over the buns.
Bake for about 25 minutes, or until the buns are puffed and golden. Leave to cool down completely in the tray before moving the sweet potato buns.
General Disclaimer: I highly recommend using the measurements in weight (grams/ml) instead of cup/spoon for a more accurate result.Yield: this recipe with make 15 small dinner rolls, 12 medium size buns or 9 large burger buns.Ingredient Notes:(*) Mashed Sweet Potato: make sure to weight/measure the potato after mashing it. The sweet potato will get lighter after baking so it is important to start with a sweet potato that is heavier/larger than the recommend mashed sweet potato. Refer to the FAQ section above to learn how to prepare mashed sweet potato if needed.(**) Bread Flour: can be substituted with AP/Plain Flour but the buns won't be as fluffy. You might need to add a little bit of flour as you knead the dough, but try not to add too much; the dough will naturally be slightly sticky before the first rise.Instruction Notes:
Be careful the Milk is not too hot or it will kill the yeast. It should only be slightly warmer than room temperature and about your body temperature (if you touch it with your finger, you shouldn't feel much heat from it).
The dough can be kneaded by hands on a slightly floured or greased surface if you don't have a stand mixer, but you will need to knead it for much longer to get a similar result.
The dough should be smooth, without lumps, and very stretchy. It will be slightly sticky - it is completely normal. Try not to add too much flour unless absolutely necessary (if the dough is extremely sticky)
The exact proving time will always depend on the temperature of your room, so I can only give you an estimate. In a very cold room, it could take much longer for the dough to rise. As an indication, the dough should have about doubled in volume before you move onto the next step.